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Talking to my neighbor Gary about his sauerkraut changed my whole plan
He said he never measures salt, just tastes the brine until it's like the sea. I've been weighing grams for two years. Tried his way on a batch of red cabbage last week and it's the best kraut I've made. Anyone else just go by taste instead of strict numbers?
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jennifer_west6mo ago
My grandma's sauerkraut recipe calls for exactly 2 tablespoons of salt per head of cabbage. She says guessing is how you get mold or a batch that's way too soft.
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fiona_scott444mo ago
Honestly, weighing the cabbage and salt once really helped me get consistent results every time. Tbh, it's worth the tiny bit of extra effort to avoid a mushy mess.
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